Hot Cross Buns As Teaspoon Salt White About Tablespoons Extract Unsalted Powder Side Dish Best

Best Hot Cross Buns

Delyn Lewis. Side Dish. February 24th , 2021.

Hot cross buns are a traditional easter dish. The tradition of hot cross buns. The absolute best hot cross buns recipe out there. This bread makes a wonderful french toast as well. My husband says that the traditional hot cross buns have a sweetened dough cross rather than an icing one, so i made a sweet dough out of an egg white, some confectioners sugar, all purpose flour and some vanilla and put it on after brusing. Easy hot cross buns using this easy dough from my bagel recipe. No yeast, no boiling, no fancy mixer. Sharing one of these sticky, fruity treats is meant to cement friendships.

Defrost and toast before eating. His recipe for hot cross buns is the absolute best i ve ever tried. But, delicious as they are, i have no faith that these tasty little baked goods will save us from any harm. Allow to defrost at room temperature for a few hours before using. How to repurpose stale hot cross buns. I just had to test this out the other day. All in the name of helping you guys of. Traditional hot cross buns with a cream cheese icing, brushed with a sweet syrup and filled with juicy raisins.

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Best Hot Cross Buns

Hot Cross Buns Are Slightly Sweet, Spiced With Cinnamon, And Perfectly Puffy. They Became An Easter Tradition To Celebrate Good Friday..


  • 1/2 cup raisins
  • 1 cup boiling hot water
  • 1/4 cup warm milk
  • 1 tablespoon sugar
  • 1 envelope active dry yeast (about 2 1/4 teaspoons)
  • 1/2 cup milk
  • 1/2 cup white sugar
  • 1/4 cup unsalted butter (softened)
  • 1/2 teaspoon salt
  • 2 large eggs (beaten)
  • 3 1/2 cups white all-purpose flour
  • 1 teaspoon cinnamon powder (optional)
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 tablespoon water
  • 2/3 cup powdered sugar
  • 1 1/2 tablespoons milk
  • 1/2 teaspoon vanilla extract


  1. Add raisins to a small bowl and pour boiling water on top. Let them sit for 10 minutes, after which drain and set aside. Place on paper towels to dry.
  2. In a small bowl combine 1/4 cup very warm milk with 1 tablespoon of sugar, stir and after that sprinkle yeast on top. Stir and let sit at room temperature for 10 minutes. The mixture should almost double and size and look bubbly.
  3. In a large bowl or in the bowl of a stand mixer, add 1/2 cup of very warm milk, remaining sugar, softened butter, eggs, and salt. Whisk until well combined. Add the yeast mixture and whisk to combine.
  4. Add vanilla extract, stir to combine.
  5. Using a mixer fitted with the dough hook attachment, mix in cinnamon and the flour 1 cup at a time into the yeast mixture until a soft dough forms.
  6. Knead for about 10 minutes on small-medium speed, until the dough is smooth and sticks just a little to the bowl and to the fingers.
  7. Add raisins, mix in and after that transfer dough to a buttered bowl, cover with a towel and let it rest at room temperature for 2 hours.
  8. Lightly knead dough on a lightly floured surface and cut into 12 equal pieces. Arrange balls into a buttered 9x13 inch baking dish. Cover again with a towel and let rest in a warm place for 30 minutes.
  9. Preheat your oven to 375˚F.
  10. Prepare the egg wash by combining water and egg in a bowl and beat until smooth.
  11. Brush the tops with the egg wash and bake for 15-20 minutes or until the buns are golden brown on top.
  12. Remove from oven and cool in the pan.
  13. Prepare the glaze by combining sugar, vanilla, and milk and stirring until smooth. If the mixture is too thick, add more milk, 1/2 teaspoon at a time. Or add more sugar, little by little if the glaze is too runny.
  14. Drizzle the glaze onto each cooled bun, to resemble a cross.
  15. Serve and enjoy!

Perfect for your easter brunch. I love my hot cross buns on the sweeter side so i always like to make the crosses with icing rather than the more traditional way of using a flour and water paste. Rich, buttery, light and airy these sweet buns are filled with raisins and cranberries, etched with a cross just before baking. They are best eaten the day they are made. Any that i don t eat, i keep in an airtight container at room temperature for a couple of days. Hot cross buns are made with an enriched dough. Instead of making the dough with water, the dough gets flavor from milk, butter, and eggs. Hot cross buns are a seasonal yeast bread traditionally served on good friday.

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